Hoteliers from Kerala are laying a spread of exquisite local cuisine to rope in tourists shying away from the Chikungunya - hit state.
Food festivals are arranged mostly in restaurants every year, and during this three-month monsoon period, hoteliers compete in terms of unique preparations.
Sunil K. Nayar, a chef at the Mermaid Hotel, said: "The 'Monsoon Dosa Festival' last year received a positive response from customers, and prompted us to organize one this year also."
The festival this year, offered a wide variety of rolls and grills, said Nayar.
Restaurants promote items like chicken spider roll, chicken sausage roll covered with puff pastry and baked and served with garlic mayonnaise, spicy marinated masala grilled fish finger flavoured, southern grilled squid with crushed coriander, tawa hariyali murgh, a boneless chicken pieces marinated with spicy green masala, grilled and served with mint chutney.
Some exclusive selections include mix seafood sautéed with a typical masala, or a stuffed roomali roti and served with mint chutney and, chicken kathi rolls.
Residents who are unable to travel due to the heavy rains are attracted to these food festivals.
The Kerala Hotel and Restaurant Association (KHRA) recently demanded a reduction of the hike in luxury tax from 15 per cent to 7.5 per cent, and urged the State Government to declare hotels an industry.
Although the Supreme Court and High Court had approved the hotel industry as a small-scale industry, the State Government was yet to accord the status.
The KHRA has over 80,000 members and provide employment to nearly a million people.
The KHRA is a big contributor to the money spinning tourism industry in the state.